Catering Manager | Corporate

  Sports Facility (OH)
  Central Region
  Administration/Management
  Posted/Updated: 10/14/21

Job Summary

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. 

 

 

Responsibilities:

  • Assists in the overall effective management of Catering and Concessions operations.
  • Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 
  • Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
  • Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
  • Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.

 

Minimum Qualifications:

  • Associate’s degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
  • Familiar with inventory cost control and menu planning.
  • Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
  • Working knowledge of Point of Sale and timekeeping systems.
  • Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
  • Good verbal and written communication skills.

 

 



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